Chicken Bacon Ranch Casserole
My keto Chicken Bacon Ranch Casserole is a hit with kids and adults. Quick, easy, and so comforting. This is cheesy, bacony, and filling. This low carb Bacon Ranch Chicken Casserole is one of my favorite chicken recipes ever with just 4 net carbs per serving.
Keto chicken bacon ranch casserole is a delicious and healthy low-carb meal for anyone looking to incorporate the popular keto diet into their meal routine. This recipe combines all of the classic flavors of a chicken bacon ranch sandwich, with the added bonus of being able to prepare it as a one-dish meal great for busy weeknight dinners.
This keto chicken casserole is packed with protein, healthy fats, and flavor that will satisfy the whole family and even the pickiest eaters. This keto bacon chicken ranch casserole is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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Ingredients
Cooked Chicken – I normally use chicken breasts or chicken tenderloins but chicken thighs work too.
Cheddar – We prefer cheddar cheese in this but you can sub in Monterey Jack cheese or mozzarella cheese.
Cooked Bacon – I normally just use packaged 100% bacon crumbles but freshly cooked crumbled bacon is even better if you don’t mind cooking some.
Broccoli Florets – Sometimes I use steamable bags of broccoli and sometimes I will lightly steam fresh broccoli. Either work fine.
Mayo, Cream Cheese, and Sour Cream – These three ingredients combined make the perfect creamy keto-friendly sauce for any casserole.
Dill, Parsley, Onion, Garlic, Salt, and Pepper – All the ranch flavor with none of the additives! You don’t need bottled ranch dressing or a ranch packet with this combo.
How To Make Keto Chicken Bacon Ranch Casserole
You’ll be thanking your lucky stars when you figure out how easy this keto chicken bacon ranch casserole really is! It’s a huge time saver, and it’s made with healthy and delicious ingredients. Let’s take a look at how to make this casserole dish.
First Step: Start by preheating the oven to 350 degrees F.
Second Step: Mix together the cream cheese, sour cream, mayo, and spices in a large bowl. Mix it thoroughly.
Third Step: Add the chicken, broccoli, ¾ of the cheese, and ¼ of the crumbled bacon to the cream cheese mixture.
Fourth Step: Dump the casserole into a 9×13 baking dish that’s sprayed with cooking spray. Add the rest of the cheese and bacon to the top.
Fifth Step: Bake the keto chicken bacon ranch casserole for 35 minutes, then serve hot! Enjoy!
Variations
As with many of my recipes, you can easily add your own spin with additional flavors and textures. I love tossing in whatever sounds good that day! Just be aware that the net carbs may change. If that is important for your keto diet make sure to run the new ingredients through a nutrition calculator. Here are a few ideas to try:
Turkey – If you have some cooked turkey from the holidays or just have some you want to use up, toss it in the casserole in place of the chicken. It’s so good, and it’s a great way to use up leftovers too.
Vegetables – Swap cauliflower florets in place of the broccoli. You could also use spinach, cauliflower rice, or any other non-starchy veggie you think would taste good in a ranch flavored low carb casserole.
Garlic – Mince some garlic and add it to the casserole. I feel like you can never have too much garlic for anything! Okay, maybe you can have too much, but adding some is always a plus.
Mozzarella Cheese – Either mix the cheddar cheese half and half with the mozzarella or go with mozzarella all the way. It’s a lovely way to change the flavors!
Parmesan – Sprinkle some freshly grated parmesan on top the last 5 minutes of baking. It will turn to a delightful golden brown color and tastes fantastic.
Green Onions – Add some finely chopped green onions to the top of the chicken bacon ranch casserole. It’s so good!
Common Questions
Where is the ranch?
My unique blend of spices is what gives this ranch flavor. You do not need a packet of ranch seasoning mix or bottled ranch dressing. These spices and herbs also work well to make homemade ranch dressing or dip! Just mix them with sour cream and mayo for a dip. For dressing thin it with a little almond milk or heavy cream.
What type of chicken should I use?
You can use whatever chicken you have on hand as long as it’s been cooked and cubed. Rotisserie chicken, boneless skinless chicken breasts, and boneless skinless chicken thighs are my favorites. They all go perfectly with the flavors and are easy to work with. You can use bone-in chicken, but you are going to remove the meat from the bones before adding it to the casserole.
Can I use leftover chicken in this keto casserole?
Yes. This keto chicken bacon ranch casserole is a great way to use up leftover chicken. Just make sure it isn’t dried out. The casserole won’t taste nearly as good if you start with dry chicken.
What sides go with chicken casserole?
This easy recipe has all you need for a complete meal but if you want to serve an additional vegetable alongside it I’d recommend our family favorite Caesar salad.
Other great choices are roasted asparagus, cauliflower rice, or roasted green beans.
Can I make chicken casseroles ahead of time?
Yes, this low carb chicken casserole is perfect for making ahead of time. You can actually prepare the casserole and put it in the fridge for up to two days prior to baking. This is amazing when you know you have some busy nights coming up.
One thing that is wonderful about this chicken bacon ranch casserole is that you can also make it to give to friends or family as a gift too. If you know someone who just had a new baby or some people moved into your neighborhood, this is a great option!
You can also bake the casserole ahead of time and save it in the fridge or freezer until you are ready to serve as well. If you love meal planning, this dish is an all-around winner!
After the chicken casserole has cooked, it will last 3-4 days in the fridge. Or if you opt to freeze it, it will last 2-3 months in the freezer. Just make sure no matter how you store it, you keep it airtight and cold.
How do I store leftovers?
You can either just cover the casserole dish with plastic wrap or aluminum foil once it has come down to room temperature or transfer the leftover portion to an airtight container. Then store in the refrigerator for up to 3-4 days. This tastes just as good the next day so it works well for meal prep for lunches.
How do I reheat a chicken casserole?
You can reheat the keto chicken bacon ranch casserole a couple of ways. First of all, if you just want one or two helpings warmed up, you can heat it on a microwave-safe plate for a minute or two. It heats up super fast, so it won’t take too long. Make sure to stir it and not warm it up too much, or the texture will be strange.
You can also preheat your oven to 325 degrees F. and place the casserole in the oven for 12-15 minutes until it’s hot all the way through. You may need to warm it a little longer if needed. Just check it every little bit, so it doesn’t overheat and dry out.
Anytime you need low carb chicken casserole recipes just come here. We eat SO much chicken I am constantly trying to find new and exciting ways to use it.
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Keto Chicken Bacon Ranch Casserole
Ingredients
- 1.5 lb cooked chicken cubed or shredded
- 1 lb fresh broccoli steamed and drained or frozen broccoli, thawed and drained
- 1 tbsp dried minced onion
- 1 tbsp dried parsley
- 1/2 tbsp garlic powder
- 1/2 tbsp dried dill weed or 1 tbsp fresh dill
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup + 2 tbsp bacon crumbles
- 8 oz cream cheese softened
- 4 oz sour cream
- 4 oz mayo
- 8 oz shredded cheddar
Instructions
- Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.
- In a big bowl combine cream cheese, sour cream, mayo, and spices and mix thoroughly.
- To the cream cheese mixture, you just made add the chicken, broccoli, 3/4 of the cheese, and the 1/4 cup bacon crumbles and mix well.
- Dump into a 9x13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 tbsp bacon crumbles on top.
- Bake until hot about 35 minutes.
Video
Notes
Nutrition
A few of my other favorite low carb chicken casserole recipes are:
Keto Green Chili Chicken Casserole
Jalapeno Popper Chicken Casserole
Originally Published April 6, 2016. Revised and Republished February 21, 2023.
Thank you for this recipe. You’ve actually made chicken and broccoli exciting again! I followed the recipe to the letter and it was amazing!
Getting the ingredients to make this today… can’t wait!!
This was great, thanks! Like some other commenters, I used a rotisserie chicken from the store and raw broccoli. I also threw in some diced red pepper for extra color. My husband put it on the make-again list. My toddler didn’t eat it, but that’s probably because it can’t be dipped in ketchup…. Anyway, a great dinner, and leftovers too!
Excellent recipe. Great the first night. Even better for lunch the next day. I made as was written except I added in some asparagus that I needed to use, some leftover cauliflower rice, and added some ground up pork rinds as a crunchy topping. I did used uncooked fresh broccoli, and partially cooked chicken. My oven required an extra 10 minutes.
SOME TIPS FOR IMPROVING THIS DELICIOUS DISH…
The flavors are great. I wouldn’t change any of the ingredients.
Mine came out delicious, and that’s why I would suggest a couple of modifications….
When a casserole like this is going to cook for 35 minutes at 350 degrees, there’s absolutely no reason to pre-steam the broccoli. Steamed broccoli baked for 35 minutes should end up like mush. Yuck.
I just cut the broccoli into small florets and tossed them in raw. They were fully cooked, but with some texture after baked.
Similarly, cooked chicken that bakes for 35 minutes is going to be — well, clearly — OVERcooked. So, I would suggest partially cooked chicken that’s sauteed and browned but still tender, even pink before baking. (Using good chicken, of course.)
I didn’t do that this time, but what I added was FROZEN cooked chicken. That slows the warming, so the chicken doesn’t get overcooked.
Thanks!
Thanks for your input, Will, and I’m glad you enjoyed this. We prefer our broccoli on the softer side so I do like to use cooked broccoli in my casseroles. But you can definitely use raw broccoli if you prefer. I also just precook my chicken by baking in the same casserole dish to save on dirty dishes 😀
A lot of Keto friendly recipies are hit and miss with me, this one is definitely a hit! Saved your site to browse through later too!
Would this freeze well for bulk cooking??
Yes, I’ve had readers freeze it successfully.
Would you freeze it prior to baking? Assemble it then freeze or bake, cool and freeze? I have made this twice and it is a big hit. My daughter in law is expecting and I would like to prepare meals she can keep in the freezer.
I’ve only frozen after baking. It is great to freeze in lunch size portions. But I think either way would be fine as long as you use cooked chicken.
I just made this tonight and it was so delicious! I used to make broccoli chicken and cheese casseroles with cream of mushroom or chicken soup all the time until I started eating healthier a couple years ago. Since then I have not found a decent substitute but I have tonight! And on top of that, it’s got a wonderful amount of healthy fats in it and no indecipherable ingredients! The only substitution I made was because I didn’t have any sour cream so I subbed Tessamae’s creamy ranch dressing in it’s place and omitted all the spices. My husband loved it so much, he had seconds. Thank you for a wonderful recipe!!
Seriously, this is one of the best casseroles I’ve ever eaten! I was so pleasantly surprised at how delicious and comforting this tasted. Not for one second did I wish I had noodles or rice with it. My two littles (4&2yrs old) gobbled this up. We will definitely be making it again!
This was so good! I make a keto broccoli casserole and this is so close to it except the seasoning and chicken, just loved the variation. I did use frozen broccoli and it was just fine, not watery. I used a rotisserie chicken from the store (not the drums or thighs, my picky son got those for dinner). I also added a packet of powdered ranch dip, I just wanted a stronger flavor. I did those little things to make the prep faster. Thanks for sharing this recipe, its a keeper
My fiancé makes this recipe for us all the time! We love it! One thing we do add though is riced cauliflower along with the broccoli florets! Adds more to the casserole and seriously takes like a loaded baked potato!
I did this recipe for dinner tonight and it was delicious!!! My 17 year loved it!!… will do it again definitely!
Thanks!!
Wow I think I just found my new favorite blog! Going to use this recipe ASAP as I just started Keto, and I have all the ingredients for this right at home! I cannot wait to finally feed my incredibly picky boyfriend something that will accommodate both our food preferences. 🙂
*I haven’t tried this recipe yet, so my stars are based off the concept. Looking forward to it!
We loved this! My 5 year old thought it was awesome. She’s your typical picky child too so anything that gets veggies and protein in her is great.
That’s great! My picky eater still won’t come within ten feet of a casserole. Lol.
How much is a serving size?
1/8th of the recipe. You can just cut into the squares to eye it up.
It’s a hit! Made with spinach since I have a few that are broccoli resistant. Lol
Oh my, spinach would be incredible! And even lower carb!!
My wife made this for dinner. It was excellent. Look forward to trying some other recipes.
This was so good! I used only used 4 ounces of reduced fat cream cheese, 4 ounces of plain non fat Greek yogurt instead of sour cream and 4 tbsp of the bolthouse farms classic ranch Greek dressing instead of mayo. I also only used 4 ounces of 2% shredded cheese. 3 strips of center cut bacon!
I used fresh raw broccoli and it gave it a little crunch!
295 cal/7 carbs, 14 fat and 36 protein!
Kara, when you reduce fat, you are actually making the recipe MORE fattening because you are increasing the carbs. We were sold a bill of goods when told to eat “nonfat.” Google and read up on “ketogenic diet,” “Jason Fung.” Good luck!
Tami – did you try this recipe? Just wondering about your 3 star rating. I’d love to know what you thought of it.
I don’t understand how when someone changes a recipe almost completely why leave a review. The recipe wasn’t followed..
Fat is not the enemy. Carbs are. Your tweaking has made this recipe less keto-friendly.
Not all my readers are keto. I’m always happy when someone can tweak a recipe successfully to their tastes. When the tweaks don’t work and they leave a bad review that’s another story 😉
Can this be made ahead and froze? I want to find some freezer meals. Thanks
Yes. I’ve had readers successfully freeze it after baking before.
I LOVE this recipe! Seriously can’t get enough of it. The ranch season blend is so good that I want to use it in everything. I’ve been making this every week.
I found recipes on Pinterest for diy dressing packets, the ranch and zesty italian are my favorites, and by making them yourself you reduce sodium, save money, and get to tweak to your taste. I always have it in my cabinet for sauces, chicken, steak, etc seasoning